4. Shape the Wands
- Scoop about 2 tablespoons of dough for each wand. Roll between your palms to form smooth, even logs roughly 3–4 inches long. Arrange the shaped wands on a parchment-lined baking sheet, leaving space between them to keep their shape intact.
5. Chill
- Refrigerate the wands for at least 1 hour. Chilling helps them firm up sufficiently for dipping and ensures they retain their shape when coated with warm chocolate.
6. Dip and Decorate
- Melt the chocolate chips in a microwave-safe bowl using 30-second intervals, stirring thoroughly after each burst to encourage smooth melting. Dip one end of each chilled wand into the chocolate or drizzle chocolate over the tops for a decorative effect. Before the chocolate sets, add sprinkles for a festive holiday touch.
7. Serve
- Allow the chocolate to harden completely before serving. The finished wands should feel firm yet retain a soft, caramel-like interior. Store them in the refrigerator to maintain their texture and keep the chocolate from softening.
Notes
For cleaner dipping, make sure the wands are thoroughly chilled before coating. These treats also store well for several days, making them ideal for holiday platters, gifting, or keeping on hand for seasonal snacking.
